Pure Balance

Created by

Ramon MoratoGlobal Creative Innovation Leader for the Cacao Barry® brand

level 1

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Recipe components

Flourless chocolate and apricot spiced cake

Preparation Prepare the spice mix with	Ingredients 20g cinnamon powder 10g cardamom 10g clove 10g pepper from Jamaica
Preparation Whip	Ingredients 360g egg white 100g sugar
Preparation Add the egg yolks without beating	Ingredients 140g egg yolks
Preparation Add	Ingredients 350g Pureté Dark couverture - Ocoa™ - pistols - 20kg bag 170g butter
Preparation Add	Ingredients 12g spice mix
Preparation Make some discs of 16 cm in diameter and top with	Ingredients Q.S. semi-candied apricots
Preparation Make some discs of 6.3 in / 16 cm in diameter and top with	Ingredients semi-candied apricots
Finish by baking at 180°C for approximately 10 minutes.
Finish by baking at 356°F/180°C for approximately 10 minutes.

Salted caramel

Preparation Dry caramelise	Ingredients 550g sugar
Preparation Deglaze with a mixture of	Ingredients 300g 35% fat liquid cream 50g glucose syrup DE 60 4g fine salt 1pod(s) vanilla
Preparation Add	Ingredients 1leaf/leaves soaked gelatin
Preparation Chill at 50°C and add	Ingredients 210g salted butter
Preparation Chill at 122°F/50°C and add	Ingredients 210g salted butter
Mix and add when the caramel reaches around 30°C.
Mix and add when the caramel reaches around 86°F/30°C.

Ocoa™ discs

Preparation Melt at approximately 45°C	Ingredients Q.S. Pureté Dark couverture - Ocoa™ - pistols - 20kg bag
Pre-crystallise and spread a fine layer on guitar sheets. Cut out discs of 16 cm in diameter before total crystallisation takes place. Reserve for assembly.
Pre-crystallize and spread a fine layer on guitar sheets. Cut out discs of 16 cm in diameter before total crystallization takes place. Reserve for assembly.

Ocoa™ Mousse

Preparation Make a custard and heat to approximately 82/83°C	Ingredients 420g milk 180g pasteurized egg yolks 60g sugar 70g invert sugar
Preparation Make a custard and heat to approximately 179/181°F or 82/83°C	Ingredients 420g milk 180g pasteurized egg yolks 60g sugar 70g invert sugar
Preparation Pour the custard over	Ingredients 720g Pureté Dark couverture - Ocoa™ - pistols - 20kg bag
Emulsify everything properly and check that the temperature of the mixture is approximately 45°C.
Emulsify everything properly and check that the temperature of the mixture is approximately 113°F/45°C.
Preparation Add	Ingredients 1500g soft whipped cream
Assemble components immediately.

Ocoa™ icing

Preparation Bring to a boil	Ingredients 300g water 250g sugar 350g glucose syrup DE 44
Preparation Add	Ingredients 200g sweetened concentrated milk 26g gelatin leaves
Preparation Pour all over	Ingredients 300g Pureté Dark couverture - Ocoa™ - pistols - 20kg bag
Emulsify well and strain to finish. Store in the refrigerator and use at around 40°C on the well frozen desserts.
Emulsify well and strain to finish. Store in the refrigerator and use at around 104°F/40°C on the well frozen desserts.

Assembly

Prepare rings of 18 cm in diameter and 3.5 cm deep.
Pour the chocolate mousse into the base of the tin and insert 2 chocolate sheets which have been topped with a spiral of salted caramel.
Top with the flourless chocolate cake.
Store in the freezer.
Once frozen, unmould and glaze with the Ocoa™ icing.
Finish by placing chocolate sheets on the sides of the cake as shown in photo.